Method for processing dried sweet potatoes

Abstract

The invention discloses a method for processing dried sweet potatoes. The method comprises the following steps of: airing the sweet potatoes naturally indoors until the surfaces of the sweet potatoes feel soft; cleaning the surfaces of the aired sweet potatoes with clear water; peeling the cleaned sweet potatoes, and removing peel fiber, diseased spots, dark spots and bitter shreds; soaking the peeled sweet potatoes in clear water at room temperature in time for 8 hours at most; taking the peeled sweet potatoes out of the clear water, putting into a sealed steaming pot in time, steaming with sharp fire for 2-2.5 hours by keeping the pressure in the sealed steaming pot at 0.02-0.04Mpa, and steaming with soft fire for 1.5-2 hours by keeping the pressure in the sealed steaming pot at 0.01Mpa; cutting the steamed sweet potatoes into pieces with widths of 150-200mm and thicknesses of 100-150mm; baking the sweet potatoes pieces in a steam baking room in four phases; and moisturizing the sweet potatoes pieces for more than 10 hours in the steam baking room.

Description

technical field [0001] The invention relates to a method for processing dried sweet potatoes. Background technique [0002] Sweet potatoes can be processed into ready-to-eat foods such as dried sweet potatoes, which can improve the taste and increase the utilization value of sweet potatoes. At present, in the process of sweet potato dry processing, in order to increase sweetness and toughness and realize industrial scale production, sugar, honey or other sweeteners are generally added, and food additives such as pectin and preservatives are also added, which will affect the quality of sweet potatoes. Original nutrition and unique flavor; drying can be divided into natural drying and artificial drying. Naturally dried products can maintain the original nutrition and unique flavor of sweet potatoes in terms of color, appearance, sweetness, toughness and softness, but it takes a long time and It is easy to become rancid, affected by the weather, and often easily destroys the n...

AI Technical Summary

Problems solved by technology

At present, in the process of sweet potato dry processing, in order to increase sweetness and toughness and realize industrial scale production, sugar, honey or other sweeteners are generally added, and food additives such as pectin and preservatives are also added, which will affect the quality of sweet potatoes. Original nutrition and unique flavor; drying can be divided into natural drying and artificial drying. Naturally dried products can maintain the original nutrition and unique flavor of sweet potatoes in terms of color, appearance, sweetness, toughness and softness, but it takes a long time and It is easy to become rancid, affected by the weather, and often easily destroys the nutrition and unique flavor of sweet potatoes; microwave drying or hot air drying is generally used in the drying process, which has high efficiency and can not be affected by the weather, and is easy for industrial production, but it is inconvenient to adjust the drying. If the temperature and humidity are too dry, it is easy to destroy the nutrition and unique flavor of sweet potatoes, and the product quality is difficult to reach the quality of naturally dried products.